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1
Preheat oven to 250 degrees F.
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2
Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down, and pound until pieces are about 1/3? thick. Sprinkle each with salt, pepper, and drizzle with lemon juice.
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3
Combine basil, garlic powder, coconut flour and almond meal on a shallow plate.
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4
Place beaten egg in another shallow bowl.
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5
Dip pork pieces into flour mixture, shake off. Then sip into egg mixture, pressing to coat. Place each coated piece on wire rack.
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6
In large saute, melt butter with oil over medium high heat. Cook one or two coated pork pieces at a time, until browned and tender, about 2-4 minutes per side. When each piece is cooked, place on plate in oven to keep warm. Repeat with remaining pork pieces
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7
To prepare the mushrooms, In a large saute pan melt the 1/4 cup butter.
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8
Add the sliced mushrooms and sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the arrowroot flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce.
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9
Add fresh parsley at the last minute.
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10
Spoon the sauce over the pork scallops and serve with fresh rosemary.
